Ingredients
4
4 servings
- •1.5 teaspoons cornstarch
- •2 teaspoons cooking sherry
- •1 pound medium shrimp - peeled and deveined
- •0.25 cup vegetable oil
- •2 cloves garlic, minced
- •0.25 pound ground pork
- •1 cup water
- •2 tablespoons soy sauce
- •0.25 teaspoon sugar
- •0.5 teaspoon salt
- •0.25 cup cold water
- •1.5 tablespoons cornstarch
- •1 large egg, beaten
Instructions
- Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
- Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
- Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
- Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
- Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 308
- Carbohydrate: 5g
- Fat: 20g
- Fiber: 0g
- Protein: 26g
- Sugar: 0g
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